Pork and Bok Choy Stir Fry

4 teaspoons cornstarch
1 1⁄2 teaspoons sugar
1⁄4 cup white wine
3 tablespoons light soy sauce
1 lb. boneless pork loin, cut into 1-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1 teaspoon ground ginger
1 1⁄2 lbs. bok choy, thinly sliced

In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes. Add bok choy to skillet and stir-fry until bok choy is wilted.

Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Serve with rice or noodles.

From: Food.com